Fructose is the primary sugar found in honey, accounting for about 38% of its composition.

Manuka Honey, produced in New Zealand, is renowned for its potent antibacterial properties attributed to its unique concentration of methylglyoxal (MGO).

Honey has been used for centuries to promote wound healing, soothe sore throats, and alleviate the pain and inflammation associated with burns.

Honey typically has a pH level ranging from 3.2 to 4.5, making it slightly acidic.

Glucose Oxidase, produced by bees, is the enzyme responsible for converting glucose in nectar into gluconic acid and hydrogen peroxide, contributing to honey's antibacterial properties.

Hydrogen peroxide, produced by glucose oxidase, plays a crucial role in honey's antibacterial activity by inhibiting the growth of harmful bacteria.

Buckwheat Honey is known for its high antioxidant content, which contributes to its potential health benefits.

Honey has been studied for its potential benefits in alleviating symptoms of allergies, asthma, and eczema.

Methylglyoxal (MGO), a compound found in honey, particularly in Manuka Honey, is known for its potent antibacterial and wound-healing properties.

Honey has been traditionally used to alleviate symptoms of colds, flu, and cough due to its soothing and antibacterial properties.

Clover Honey is known for its mild flavor and light color, making it a popular choice for everyday use.

Honey typically contains a low water content, ranging from 10 to 15%, contributing to its thick consistency and long shelf life.

Buckwheat Honey is known for its dark color and strong, slightly bitter flavor, which is attributed to the buckwheat flowers from which it is derived.

Honey has been studied for its potential benefits in improving digestion, promoting heart health, and enhancing sleep quality.

Buckwheat Honey is known for its high pollen content, which contributes to its dark color and strong flavor.